I’ve said it before and I’ll say it again – peanut butter is one of the loves of my adult life. I’ll happily eat it on its own, but I’m fully aware that there are some foods out there that complement it beautifully too. Chocolate is one (try our peanut butter chocolate cheesecake slice if you don’t believe me) and jam (or jelly to our American pals) is another. In fact we must applaud our friends across the pond for this delicious combination as they came up with PB&J over 100 years ago! It seems to have taken its time to become quite as popular in old Blighty, but the PB&J revolution is definitely now growing momentum over here too.
When Mr H and I went to New York a couple of months ago we had a huge list of things (mainly food related) that we wanted to pack in to our five day visit. My list included things like The Butcher’s Daughter and Hu Kitchen and his included such culinary gems as Carnegie Deli and Levain Bakery. Now I know as well as the next woman that the secrets of a happy marriage are compromise and a well fed husband, plus here at D&H we believe in active avoidance (so whilst I might know that a piece of chocolate cake might make me feel rubbish tomorrow, I’ll have a couple of bites if I fancy it and not give myself a guilt trip for doing so), so I was happy to indulge him, and indeed as it turns out, myself. Continue reading
I can’t even begin to explain how much I love peanut butter – it’s honestly my favourite food ever. So when I found out about peanut flour (which has much less fat than peanut butter but tastes equally as yummy) I was dying to create something delicious with it.
Given that it’s almost pancake day (not that we need an excuse to have pancakes, they’re a bit of a weekend special in our house these days) what could be more perfect than peanut butter pancakes? I’m drooling just thinking about them. Continue reading
My obsession with America started in my early teens, through my love of Abercrombie tracksuit bottoms, anything that said ‘Return to Tiffany’ on it, crappy US sitcoms, and peanut butter Oreos (which I will hereby refer to going forward as PBO’s for no other reason than that I can’t be bothered to keep typing it out).
Luckily as the years went on most of my Stateside loves made their way across the pond to us here in the UK, but unfortunately the PBO’s were the exception. Perhaps they didn’t travel well. Either way, I was pretty sad they never made it onto our supermarket shelves, but hey, life goes on.
These days, my obsessions for baggy track pants and jewellery that looks like it was made for dogs have been replaced by new (and I would hope, slightly classier) obsessions for J Crew, Anthropologie and jewellery that I can’t afford, but my undying love of anything filled with peanut butter (and crappy US sitcoms) still remain.
These peanut butter Raweos are, in my humble opinion, a squillion times better than their unhealthy counterparts. They only have SIX ingredients (that’s 17 less than the PBOs’ 23) and there’s nothing genetically modified about them (if you check the back of a PBO packet you’ll see that a number of their ingredients are GM – scary).
These little delights are packed with protein and good fats, and are great for a little energy boost.
For the ‘biscuit’
- 1 cup cashews
- 1 cup dates
- 3 tbsp cacao powder
For the filling
- 4 tbsp peanut butter
- 4 tbsp almond milk
- 1 tsp maple syrup
Combine the cashews, dates and cacao powder in a food processor and whizz until the ingredients form a sticky mixture. Shape them into round discs and pop them in the freezer while you make the filling.
For the filling, simply whizz up the ingredients in a food processor, then create the Raweos by spreading the filling onto half of the discs and sandwiching the other halves on top. Store them in the fridge or freezer and enjoy!
Love, Mrs H xx
Most people we know LOVE chocolate. And peanut butter. But quinoa? We’re not even sure half our friends know how to pronounce it, let alone how to use it in their cooking. So we whipped up these incredible little truffles and served them as petit fours at a dinner party this week, but we kept shtum about our secret ingredient until after the fact. The verdict? They received rave reviews – they aren’t at all heavy or sickly like other truffles can be, and the quinoa gives them a lovely little crunch. They are packed with protein (so a much healthier kind of truffle) plus they are so easy (and inexpensive) to make. Our friends are totally converted. We hope you will be too!
- 1/2 cup quinoa, uncooked
- 2 tbsp maple syrup
- 2 tbsp cacao powder (plus a little extra for dusting)
- 4 tbsp peanut butter
Cook the quinoa by boiling it in water for around 12 minutes. Drain off the excess water and pop it in the fridge to cool for an hour. Once the quinoa has cooled, in a bowl combine it with the maple syrup, cacao and peanut butter. Shape the mixture into balls and dust with cacao. Store in the fridge.
Love, Mrs H xx
On a recent trip to LA, Mr H and I were blown away by how much our lovely friends across the pond seem to adore peanut butter. Talk about a ‘special relationship’, pretty much every candy bar in existence over there counts our beloved PB among it’s ingredients. Now of course most of these are also filled with all sorts of unpronounceable nasties, so we steered clear of them, but we wholeheartedly indulged in the healthy alternatives we found. Continue reading